Introducing the Hunan Winged Bean

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HARVESTING

The choice of when to harvest is up to you. The pods grow quickly in a matter of days, so perhaps the best thing is to experiment and pick them at different stages to see what level of tenderness you like. I prefer the small ones (2 to 3 inches long) because they look nice in stir-fries and soups, and you can eat them whole. The large ones must be cut into pieces, although grilling tenderizes them so you can eat them whole, like finger food. If you boil them like string beans, cook them no more than four to five minutes. It’s best to cook the beans the day you pick or purchase them, because if you store them in the refrigerator, they will start to turn black or an ugly green and there’s no way to correct that.

SEED SAVING

Seed saving is not difficult but results can be spotty in terms of actual seed production, mainly because the seeds develop late in the pod’s maturity, hence late in the season. This can be a problem in areas where your growing season is short. In other words, you may get plenty of pods for eating, but not many seeds.

If you live in an area with a long growing season, you can try to save some winged bean seeds. You’ll need to designate specific plants for seed saving, and let them run to seed. When the ripe pods turn black and dry out, they’re ready to pick (see photo in Image Gallery). Store the seeds in airtight jars in a cool, dark place. Seeds reserved for cooking can be stored in your pantry just like any other dry peas or beans.

Grilled Winged Beans With Miso Dipping Sauce

This recipe has been adapted by Corinne Trang for Mother Earth News based on a recipe in her recent book, The Asian Grill (Chronicle Books, 2006). Corinne apprenticed in my garden for several seasons and she is a strong advocate of organic vegetables. She has been called the “Julia Child of Asian cooking” — a well-deserved title.

Miso Dipping Sauce:

1/4 cup shiro-miso (white miso)
1/4 cup mirin (sweet sake)
1/4 cup rice vinegar
2 tsp dark sesame oil
2 tbsp vegetable oil
1 tbsp finely grated ginger
1 scallion, trimmed and minced

Winged Bean Preparation:

1 tbsp vegetable oil
1 tsp dark sesame oil
1 pound winged beans
Salt
Freshly ground black pepper

In a bowl, whisk together the shiro-miso (usually found in refrigerated cases at natural food stores), mirin and rice vinegar until smooth. Add the sesame and vegetable oils, ginger and scallion; stir until well combined. Set aside.

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